by Steven Doyle photos by Joy Zhang
Jon Stevens is the crazy good chef that has more than proven his stock in the Dallas food scene, and beyond. He recently opened his first restaurant in the Bishop Arts District, Stock and Barrel.
Stevens is originally from the San Francisco area, one of the great food cities in the United States and was mostly self-taught. The chef starting cooking at the age of 19 with his uncle who was also in the business. It was this uncle that gave Stevens the advice to pass on formal training as the city was bursting with great culinary experiences and the best way to learn was to do.
The young chef sat at the stoop of great culinary masters such as Traci Des Jardins of San Francisco’s Jardiniere. He also worked at Mecca and French regional Flytrap before landing at the Ritz Carlton where he worked up to a sous position just years later. It was then that Stevens found himself in Dallas as sous for the wildly understated but powerful talent, Chris Ward at the Mercury where he worked for a few years before hopping the fast moving Kent Rathbun train cheffing at Abacus, then opening Jaspers in 2003. It was there Stevens finally opened as chef at Aurora for Avner Samuels working for 2 years.
Stevens found himself missing California and moved back to work at the beautifully frenetic Bungalow 44 in Mill Valley just North of San Francisco where he stayed for 4 years honing his craft. But made his way back to Dallas where he opened at Neighborhood Services. Continue reading
by Steven Doyle
by Steven Doyle
by Steven Doyle
by Steven Doyle
by Steven Doyle photos by Elliott Munoz
by Steven Doyle
by Steven Doyle
